Cooking instructions:
put into a pot the milk, salt and nutmeg. Boil and pour in the semolina, stirring constantly. Lower the heat and stir again to obtain a solid and compact mix. Turn off the heat and let cool, then add 2 egg yolks, Parmesan cheese and butter, adjusting with salt. At this point, divide the dough into 2 bowls, add in one of the ball the chopped spinach. Stir vigorously and pour the mix in 2 baking sheets covered with wet and squeezed parchment paper. Leveling and flattening the mix down to an inch with wet hands. Cut out dumplings with cookie cutters of various shapes and lay a part of the same color in a buttered baking dish. At the center of each dumpling put some cheese, cover with a dumpling of a different color. Place a pat of butter with sage on each one, sprinkle with breadcrumbs and more Parmesan cheese and bake at 180 degrees for 20 minutes. Serve “Macarons” hot.